Bulgogi 

The basics of bulgogi are meat, thinly sliced, marinated, and grilled. Most famous is beef, but chicken or pork are popular too. Pork bulgogi often features pork belly, prized for its marbling and rich flavor. For beef, tender cuts with some fat for flavor—such as ribeye for richness or sirloin for tenderness—are ideal, as tougher cuts require longer cooking.

After slicing, the meat of choice marinates in a mixture of soy sauce, aromatics — namely ginger, garlic, and scallions — sugar, black pepper, and, the foundation of seemingly all great Korean cooking, sesame oil. Some variations also include mushrooms, pear juice or purée, and other ingredients for added depth. 

After a relatively short marination—often under an hour—the meat is grilled or pan-fried, sometimes with vegetables, and finished with a sprinkle of sesame seeds. The result? A mouthwatering balance of savory, sweet, and aromatic flavors that make bulgogi an irresistible favorite.

If you’re looking to make bulgogi at home, you can find the perfect cuts to do so in Uwajimaya’s meat department, along with all the rest of the ingredients for the marinade throughout our store!